Description
Wonderful pilaf created by Bukharian Jews, "edited" the Elder hankishieva. Found again in the book "Kazan, Mangal and other male pleasure". The dish that makes the stomach dimensionless...
Ingredients
-
Onion
2 piece
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Olive oil
60 g
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Fat
300 g
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Liver of lamb
300 g
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Lamb
300 g
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Figure
1 kg
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Black pepper
2 tsp
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Cilantro
10 coup
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Greens
-
Salt
Cooking
This dish is better to do collectively - very much preliminary fuss. Carefully go over and wash the rice. Soak it for a couple of hours. Cut the meat into small pieces - about the size of two grains of rice. The author is strictly prohibited to use the meat grinder! Only a sharp knife and a handy blackboard! The fat also cut in the same finely. The liver cut into slices and drop them in boiling water for 5-7 seconds. It, then to cut the same tithe it was possible.
Greens wash, dry and chop. Greens should be a lot! Specifically nenalezeno post - for clarity :-)
Now it's simple! Carefully heated the cauldron, pour oil on him. If cooking with bacon - 60 grams if it is not - all 250, and heats it to a white haze. Drop in Kazan meat and quickly begin to stir
The meat was white, there is a liver and again stir vigorously. Once the liver and smell delicious-tasty, throw the bacon
A couple of minutes (stir actively, do not forget!) it's all the greens.
The greens have darkened, fill with boiling water (1-1,5 liters), reduce the fire. Here the Elder is to drink 50 gr ; -) and we can just sit quietly. Return to the hearth and pour into the cauldron 2 teaspoons black pepper. Do not worry, checked - too hot will not. Well, and salt - that was a little bit salty - the rice will take his
The rice thoroughly and drain, put in a bowl.
Add a spoonful or two of butter and onions. This time we cut cubes, but it doesn't matter. Mix thoroughly.
Lay the rice in the cauldron, evenly distributed over the entire surface. Carefully, using a slotted spoon pour the boiling water first 700-800 ml, then add, if that.
The fire added to the maximum and watch to evenly bubbled across the surface of the cauldron. If boils somewhere, neatly remove the portion of the rice and put dynamic much. When water is almost boiled off, taste the rice if it is uncooked, add more water (a little!) Bring to a state of "almost ready, and the water is boiled away", in short.
Low down the heat and carefully stir everything for a few minutes. Then take a perfectly tight cover - I have this bowl, enamel does not find - and close to 20 minutes.
After waiting the allotted time, turn off the heat, remove the lid, stir again and spread on a large platter. Bon appetit! I assure you, to eat Bakhsh can be much more than theoretically accommodates stomach! There are better right out of this dish, so longer warm. And in it put the Supplement.
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